Place the bacon in a large skillet together with the onions, garlic, and celery. Dry fry for 4-5 minutes, stirring, until the onion is tender and the bacon is just beginning to brown.

Add the pasta to the skillet and cook, stirring, for about 1 minute to coat the pasta in the oil. Add the lentils and the stock and bring to a boil. Reduce the heat and leave to simmer for 12-15 minutes or until the pasta is tender.

Remove the skillet from the heat and stir in the chopped fresh mint. Transfer the soup to warm soup bowls and serve immediately.

COOK'S TIP:If you prefer to use dried lentils, add the stock before the pasta and cook for 1-1 ¼ hours until the lentils are tender. Add the pasta and cook for a further 12-15 minutes.